ers, and can be used to assess quality (Han et al., 2007). Studies attempting to ..... An, K. I., Choi, J. H., Choi, Y. S., Han, D. J., Kim, H. Y., Lee,. M. A., Kim, S. Y. ..... Yang, H. S., Choi, S. G., Jeon, J. T., Park, G. B., and Joo, S. T. (2007) Textural ...
Korean J. Food Sci. Ani. Resour. Vol. 30, No. 6, pp. 966~974(2010)
ARTICLE
Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber 1
Tae-Hyun Kim1, Yun-Sang Choi2, Ji-Hun Choi2, Doo-Jeong Han1, Hack-Youn Kim1, Mi-Ai Lee1,3, So-Yeon Shim1, Hyun-Dong Paik1, and Cheon-Jei Kim1,2* Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea 2 Research Institute for Meat Science and Culture, Konkuk University, Seoul 143-701, Korea 3 World Institute of Kimchi, An Annex of Korea Food Research Institute, Seongnam 463-746, Korea
Abstract This study evaluated the effects of rice bran fiber (RBF) on the quality of semi-dried pork jerky (SDPJ). SDPJ was supplemented with RBF at levels of 0 (control), 1, 2, and 3%. The addition of RBF at various levels affected the composition of SDPJ except for the fat content (p>0.05). The addition of RBF at a level higher than 2% increased the protein and ash contents of SDPJ (p
